AS - A Level sociology : education and sociological research methods.

Guía de bolsillo para la revisión de los temas clave en el área de la sociología para alumnos de bachillerato (segundo ciclo de educación secundaria), niveles AS y A, con doscientas cincuenta preguntas rápidas y sus respuestas, organizadas en secciones temáticas y con consejos de examen. Contiene: educación, métodos sociológicos e investigación educativa en sociología.

Research methods in education.

El libro recoge todos los métodos empleados en las distintas etapas de la investigación educativa. Está dividido en cinco partes (el contexto de la investigación educativa, la planificación de la investigación educativa, los estilos de investigación, las estrategias para la recolección de datos, y la investigación y el análisis de datos), y trata temas como la ética en la investigación social y educativa, el muestreo, el diseño de cuestionarios, el análisis cuantitativo y cualitativo de datos, estadística, y la investigación basada en Internet. Contiene referencias a páginas web con material de apoyo y ejemplos prácticos de la teoría presentada.

e-Health and Health literacy: a revision of research methods

E-health provides powerful tools to improve health, but users’ health literacy – their ability to obtain, process, and act appropriately on health information – plays a role in their ability to make the most of e-health applications. This project reviewed research focused on e-health and health literacy, coding 94 articles to provide an overview of the field including use of theory and research methods. Findings indicate a lack of theory and use of established health literacy measures.

RES 012. Research methods in the arts and humanities. First edition

A training course that forms part of Epigeum's Research Skills Master Programme.

Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test

The meltabilities of 14 process cheese samples were determined at 2 and 4 weeks after manufacture using sensory analysis, a computer vision method, and the Olson and Price test. Sensory analysis meltability correlated with both computer vision meltability (R-2 = 0.71, P < 0.001) and Olson and Price meltability (R-2 = 0.69, P < 0.001). There was a marked lack of correlation between the computer vision method and the Olson and Price test. This study showed that the Olson and Price test gave greater repeatability than the computer vision method. Results showed process cheese meltability decreased with increasing inorganic salt content and with lower moisture/fat ratios. There was very little evidence in this study to show that process cheese meltability changed between 2 and 4 weeks after manufacture..